Brigaid founder, and former Head Chef of Noma in Copenhagen (perennially named the best restaurant in the world), Dan Giusti discusses his transition from the restaurant world to K-12 school foodservice.

Technomic’s Joe Pawlak lays out the economic drivers, consumer demands and legislative landmines impacting the noncommercial segments today.

Learn how to use dairy products to make craveable sides! Recipes ideas discussed in this workshop span across all meal occasions, including late night snacking. We will be showcasing three on-trend side-dish recipes that will be tasted during the demonstration using basic staples from a typical foodservice kitchen.

How many ingredients are an indigenous part of almost every global cuisine? Now how many of those are plant-based? Gluten-free? A strong source of potassium, fiber, complex carbohydrates and other nutrients that are essential for both athletes and everyday performers alike? Potatoes check every box. This session will focus on innovative uses for potatoes to build healthier and more globally inspired menus across all dining needs and dayparts. We will showcase several innovative techniques and share tastings of these delicious dishes, taking inspiration from Latin America, the Middle East, Asia and India. Prepare to have your eyes opened to the amazing possibilities with potatoes that go far beyond baked, mashed and fried.

Market forces are shifting the ground beneath food service operators. Major moves from food service operators toward more plant-based and sustainable options are being dictated by consumer preferences. Join the culinary teams from RC Fine Foods and the Forward Food program as they review the plant-based trends and share how to deliver innovative soups, stocks and sauces that will help operators exceed your guest’s expectations.